Happy Meatless Monday! Whether you're a vegetarian or meat-lover, you will not be disappointed by these versatile, French/Mediterranean-inspired pancakes. They are EASY and can be eaten alone as a snack, topped with hummus or cheese, or stuffed with sautéed vegetables.

The first thing you must do is get yourself a bag of chickpea flour: AKA Garbanzo bean flour; AKA Besan Flour: AKA Gram Flour (not Graham flour). This flour is made from ground up chickpeas. It is high in protein, and is an excellent option for those who restrict gluten in their diets. You can sometimes find gram flour at your local grocery store in the mediterranean section of the international foods aisle.

Ingredients:

2 eggs

1 cup milk ( you can use regular whole milk or a milk alternative like soy or almond)

Whisk all ingredients together in a large bowl. You will notice that the gram flour balls up and is difficult to incorporate into the mixture. Don't worry!

Cover the batter and refrigerate for at least 2 hours. (This will allow the granules of flour and spices to break up and become incorporated.)

Take the batter our of the fridge and stir.

Heat a small amount of oil in a wide skillet over medium heat. Let the pan get pretty hot but not smoking. Pour in about 3 tablespoons of batter (this does not have to be exact.) Lift the pan up and swirl in a circular motion to spread the batter around the entire area of the pan. The batter will quickly solidify and begin to cook.

Let the crepe begin to bubble. Don't try to flip it too early or it will break. It usually takes a minute or so to become cooked enough on one side.

With the edge of a metal spatula, begin to lift the edges off of the pan. I find it helpful to use my fingers to flip the crepe, but sometimes you can do it with a spatula.

Flip the crepe and cook on the other side for about a minute or until just beginning to brown. (These are like pancakes: the first one is almost always the worst one).